Chicken Stew With Zucchini and Chickpeas

• 2 tablespoons olive oil
• 2 large onions, peeled, quartered and sliced
• 2 large garlic cloves, peeled and chopped
• 4 chicken legs, skinless and boneless, each cut into about 8 pieces
• 1 tablespoon chicken bouillon powder (I used Knorr with tomato)
• 1 teaspoon oregano
• 1 bunch cilantro, chop leaves roughly, discard stems (optional)
• 1 (14 ounce) can chickpeas, drained and rinsed very well
• 3 zucchini, sliced thickly
• 1 cup frozen peas or 1 cup peas with carrot
• 28 ounces whole canned tomatoes, chopped up (use an Italian brand for best quality)
• 1 12 teaspoons mild picante seasoning, Goya brand (or use 1/4 tsp cayenne pepper)

1. Use large chicken fryer pan or dutch oven.
2. Put sliced onions in olive oil to saute for about 8 minutes, until translucent and just beginning to brown a little.
3. Add garlic and cook for 1 minute, stirring.
4. Add chicken and keep stirring until it changes color and looks a little cooked on the outside.
5. Put everything else in the pot, stir, cover and simmer for 30-40 minutes.
6. It's ready when the zucchini is cooked through.

olive oil, onions, garlic, chicken, chicken bouillon powder, oregano, cilantro, chickpeas, zucchini, frozen peas, tomatoes, picante seasoning

Taken from www.food.com/recipe/chicken-stew-with-zucchini-and-chickpeas-387941 (may not work)